Braised Cabbage With Potatoes Chili (Printable)

Tender cabbage and potatoes braised with chili warmth—perfect for cozy, comforting meals in under an hour.

# Components:

→ Vegetables

01 - 1 medium green cabbage (about 2 lbs), cored and sliced
02 - 1 lb Yukon Gold or waxy potatoes, peeled and cut into 3/4 inch chunks
03 - 1 medium yellow onion, finely chopped
04 - 2 cloves garlic, minced

→ Spices & Flavorings

05 - 1–2 fresh red chilies, deseeded and finely sliced, or 1 tsp chili flakes
06 - 1 tsp smoked paprika (optional)
07 - 1 bay leaf
08 - Salt and freshly ground black pepper to taste

→ Liquids & Fats

09 - 3 tbsp unsalted butter
10 - 2 tbsp olive oil
11 - 1 2/3 cups vegetable broth

→ Garnish

12 - Chopped fresh parsley (optional)
13 - Lemon wedges (optional)

# Directions:

01 - Heat butter and olive oil in a large, heavy-bottomed pot over medium heat until the mixture is shimmering.
02 - Add the chopped onion and cook for 3–4 minutes, stirring occasionally, until soft and translucent.
03 - Stir in the minced garlic and sliced chili; cook for 1 minute until fragrant.
04 - Add the potato chunks and cook, stirring frequently, for 3 minutes to begin softening.
05 - Add the sliced cabbage, smoked paprika, and bay leaf. Season generously with salt and pepper.
06 - Pour in the vegetable broth, stir well, and bring to a gentle simmer over medium heat.
07 - Reduce heat to low, cover with a lid, and cook for 25–30 minutes, stirring occasionally, until potatoes and cabbage are meltingly soft and most liquid is absorbed.
08 - Remove from heat, taste the mixture, and adjust seasoning with additional salt and pepper as needed.
09 - Remove the bay leaf and transfer to serving bowls. Garnish with fresh parsley and a squeeze of lemon juice if desired. Serve hot.

# Expert Advice:

01 -
  • It comes together in under an hour and asks almost nothing of you once the vegetables hit the pot.
  • The flavor deepens as it sits, making it perfect for meal prep or reheating on a tired evening.
  • One pot means one cleanup, which feels like a small victory on difficult days.
02 -
  • Don't skip the initial sauté of the aromatics; those few minutes build the flavor foundation that makes everything taste intentional rather than thrown together.
  • If your potatoes are still firm after 25 minutes but the cabbage is soft, cover it again and cook a bit longer rather than overcooking the cabbage trying to soften the potatoes.
03 -
  • Cut your vegetables to similar sizes so they finish cooking at roughly the same time, preventing some from being mushy while others remain firm.
  • Don't be afraid of the initial seasoning; it's easier to add salt than to remove it, but the broth concentrates as it cooks and often needs more than you'd expect at first.
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